Chef: Niru Gupta
Ingredients: Oven temp: 375 F- 205 C
Mix together
2 cups keema (minced mutton/lamb/beef)
1 tbsp vinegar
2 tbsp chopped fenugreek leaves
1/2 tsp garlic paste
1/2 tsp ginger paste
1 1/2 tsp salt
1/4 tsp powdered black pepper
1/4 tsp garam masala
2 tbsp chopped coriander leaves
1 tsp finely chopped green chillies
skewers to make the kababs
oil for brushing
chaat masala
onion rings - for garnish
lemon wedges - for garnish
Method: Refrigerate the meat mixture, covered, to marinate for at least 5 hours.
About 25 minutes before serving, shape the meat mixture into long �tubes� around the skewers (seekhs) and place on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.
Brush them with oil and cook another 2 minutes.
Using oven mittens or a cloth, carefully push the kabab from one end, on to a serving dish, garnish with the chaat masala, onions and the lemon and serve along with a green chutney.
source ndtv.com